For my experiment,
I decided to deep sea diving into the science involved in the delicious treat Strawberry Cupcakes.
I've made these cupcakes millions of times but
I never thought about the chemical reaction created by the many ingredients in the recipe
such as the baking soda and baking powder to list a few.
The simple dessert that has evolved over the years has become something that makes innumerable events much more enjoyable.
Science behind Strawberry Decadents:
Before the cupcakes are even in the oven there is a physical reaction with the color of the cupcakes when the strawberries are added along with the red food coloring. When the cupcakes go in the oven there's a chemical reaction with the sugar, baking soda and baking powder in the cupcakes, the sugar contains amino acids that start the caramelizing process and release a chemical called aldehyde. The caramelized sugars create the brown color that many breads and pastries have along with the sugar becoming the brown color in the cupcakes, the baking soda and powder in the cupcakes work together to make the pastries light and fluffy this occurs because the two elements produce carbon dioxide in the process.
Experiment & Results:
The independent variable in my experiment was the Amount of flour in each batter. All ingredients,time, temperatures, and methods were kept constant.
Preheat oven to 350°.
Line a (24-well) mini muffin pan with cupcake liners.
In a large bowl, sift flour, baking powder, salt, and baking soda together. Set aside.
In the bowl of a mixer, beat butter and sugar at medium-high speed until light and fluffy, approximately 4 minutes.
Add preserves and eggs, one at a time, beating well after each addition. Scrape down sides of bowl.
Add vanilla and enough food coloring to achieve desired color.
With mixer at lowest speed, gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture.
Divide batter evenly among prepared wells of pan.
Bake until a wooden pick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Let cool completely on a wire rack.
After placing cupcakes in oven prepare cream cheese frosting
blending cream cheese and butter together in bowl on medium speed until smooth.
Followed by adding powdered sugar a little at a time while slowing down mixer to slow speed.
Lastly add vanilla extract and turn speed back to medium making sure all ingredients are mixed and frosting is smooth.
Place Cream cheese icing in a pastry bag fitted with a medium star tip. Pipe icing onto each cupcake in a circular motion starting in the middle.
Garnish with strawberries, if desired.
During this process, there were multiple technical difficulties, the first too much flour (ohhh nooo) The one batch with too much flour was terrible (not tasteful at all) because the flour was too overpowering. This caused the cupcakes to be super thick and less pink.
In another batch the cupcakes came out extremely fluffy and full of strawberry flavor and super moist. (this was the cupcakes I brought in for tasting). The cupcakes were made perfectly.
The last batch of the cupcakes wasn't neither fluffy or thick. This batch with little flour was not able to become fluffy nor taste good because the strawberry flavor was too much in this batch and the cupcakes were still not done after time was done.
The amount of flour in the cupcakes play big part solely because its a make or break in the batter without just enough flour the cake is either too runny or too thick. The perfect batter creates a moisture melty cupcake.
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